No. 530. Lemon Cream

25 cts.

A : 4 egg-yolks, beaten, with 5 tbsps. sugar, juice and grated rind 1 lemon, 3 tbsps. hot water;

B : Whites beaten stiff with 2 tbsps. sugar ; C : 12 lady-fingers.

Line dish with 0, sprinkle with sherry ; cook A until thick, fold in 13, pour in dish, and serve cold.

No. 531. Macaroon Cream

25 cts.

A : 1 doz. macaroons, put in glass dish, sprinkle with 2 tbsps. sherry ;

B : 2 cs. cream or milk, 1/4 c. loaf-sugar rubbed with lemon-rind ; C : 2 tbsps. arrowroot, dissolved in a little cold milk.

Cook B, add C, simmer 15 m., cool, and pour over A.

No. 532. Peach Tapioca

24 cts.

A : 1 can peaches, drain, sprinkle with powdered sugar and blanched almonds, shredded ;

B : 1 c. tapioca, soak 1 hour in cold water and drain, add 1/4 c. powdered sugar, 1/4 tsp. salt, and enough boiling water with peach syrup to make 3 cs. Cook until clear ; C : Whipped Cream Sauce No. 597 (Whipped Cream Sauce).

Line mould with A, pour in B, bake 30 m., cool, and serve with C.

No. 533. Peach Trifle

23 cts.

A : 12 lady-fingers or slices sponge-cake, put in glass dish and sprinkle with sherry ;

B : 6 peaches peeled and cut in halves, 2 tbsps. powdered sugar, kernels of peach-pits, chopped ;

C : 1 c. whipped cream, sweetened and flavored with bitter almond.

Put B in dish over A, cover with C, serve cold.

No. 534. Rice and Apple Pudding

15 cts.

A : 1 c. hot boiled or steamed rice, 2 cs. hot milk, 3 egg-yolks, beaten, 1 tsp. butter, 1/2 c. raisins, 1 tsp. flavoring ;

B : 6 small tart apples, peel and core nearly through ; C : 6 tbsps. fruit jelly ; D : Meringue from egg-whites.

Put B in baking-dish, mix A and pour around, bake until apples are tender, when cold fill apples with C, cover with D, brown slightly in the oven, and serve cold.

No. 535. Rice Mould

22 cts.

A : 1 c. rice, boiled in 1 qt. water with 1/2 tsp. salt, 20 m., drain, and add 2 cs. milk, simmer until milk is absorbed ;

B : 1 c. scraped maple sugar ; C : 2 cs. cream.

Turn A into a mould, when cold turn out on dish, spread with B, and serve with C poured around.

No. 536. Rice Pudding, Frozen

15 cts.

A : 1 c. rice boiled in milk, add 1/2 c. sugar, 1 tbsp. flavoring, dash salt;

B : 1 c. whipped cream.

Cook A until thoroughly done, cool, add B, pour in mould, pack in ice, and salt 3 hours. Serve with whipped Cream Sauce No. 597 (Whipped Cream Sauce).

No. 537. Rice Pudding, Supreme

26 cts.

A : 2 cs. hot boiled rice, drain and add to \ box gelatine dissolved in 1/2 c. water ;

B : 1 c. whipped cream, 2 tsps. vanilla, 2 tbsps. sugar ;

C : 3 figs, 3 bbsps. preserved ginger, cut in small pieces, cover with 1/52 c. sherry ;

D : 1/2 c candied cherries, 1/4 c. angelica, cut in thin slices ;

E : Whipped Cream Sauce, No. 597 (Whipped Cream Sauce), or Fruit Sauce No.

603. Stir A until cool, add B, then add C, turn into a mould, place A on ice 2 hours, turn from mould, garnish with D, and serve with E poured around.

No. 538. Sherry Cream

25 cts.

A : 1 c. sherry, 1/4 box gelatine dissolved in \ c. water, § c. confectioner's sugar ;

B : 2 cs. cream, whipped very stiff.

Mix A, strain and add B, pour into mould and put on ice for 2 or 3 hours, stir until nearly set. Serve with lady-fingers.

No. 539. Strawberries en Surprise

40 cts.

A : 1 qt. large strawberries, \ c. powdered sugar, and 1/4 c. Maraschino, Chartreuse or sherry, mix lightly ;

B : 1 c. whipped cream ;

C : 1/4 c. whipped cream, colored pink ;

D : 6 paper cases.

Fill D with A, cover with B, garnish with C, put through a pastry tube, set on ice 1 hour.